Crispy Fish Sticks

“Hankering” is a good word. Sure it’s not the most eloquent vernacular and yes there are better synonyms one could choose in lieu of “hankering”. One could use “desiring”, “yearning”, “craving”, “longing”; take your pick. Yet sometimes “hankering” simply fits the bill; it’s necessary.

Fried food is definitely one of those occasions. I’m not “big” on fried foods. In fact in general I don’t care for them with a few minor exceptions. When I say minor I mean three, precisely.

French fries, or chips as they are called elsewhere. (a term I truly believe suits them much better).

Funnel Cakes

and fish sticks.

Every now and then I get a hankering for fish sticks. Yes you can bake them, but there is something authentically genuine about fried fish. Please don’t ask me to expand on my logic for in truth there is none to be found. It simply is the way my brain functions.

Until recently it had been quite some time since I’ve had fish sticks. I remember having some from a box purchased in the freezer section of my local grocer some 20 years ago. I still remember how awful they tasted. So it’s been awhile.

But in our many visits to EPCOT over the past couple of years I have rediscovered my fondness for fish sticks. There is a little kiosk in the UK Pavillion where Irish made fish sticks are served and they are truly delicious. It will however be a little while until we return; therefore I endeavored to make them.

White fish was an absolute requirement; it’s nearly a sacrilege to make fish sticks with anything else. Cod was not available and flounder had a price tag that could have been considered criminal. I actually used Swai fish. Have you ever heard of this? It was very mild, no overly fishy smell and actually quite delicious. Swai. Who knew?

White fish obtained the other requirement was they also had to be crispy. Tara doesn’t do soggy, breaded, fried anything. Enter Panko Breadcrumbs. I simply love these things.

From there it’s easy. One to two eggs, beaten; flour with salt, pepper, garlic powder; Panko breadcrumbs, one pan with an inch or so of oil and you’re in business.

Cut fish into strips.

Dip in egg.

Coat in flour.

Press and coat with Panko.

Fry.

Rocket science right?

Throw in a little pair of helping hands and it’s a home run.

The key was to regulate the oil temperature. To prevent the Panko from charring like wood on a fire, I kept my oil at about 300 degrees or less. Fish cooks very fast so all it took was about 90 seconds or so on each side and voila.

Tara is a self taught cook who's passion for cooking is driven by fresh, natural ingredients and throwing things together. She rarely uses measuring cups or spoons, except in baking and believes the best way to learn is just dive in and trust your instincts. When she's not working, she's learning new languages, writing screenplays & supporting the advancement of women in entertainment.

Wow, this looks amazing! I never eat fast food (I’ve stopped eating french fries and now bake my potatoes) But I really want this, like, now (and I haven’t even had breakfast xD). And it’s funny because tomorrow I’ll be on a plan to London tomorrow and I’m guessing the only thing I’ll be eating is fish ‘n chips.

I have never heard of Swai, but it sounds like my kind of fish (the white and mild kind-I have salmon, etc.) But I usually eat Tilapia. Now I want to find a place that sells Swai. Grr.

HI, I'm Tara & I'm glad you're here. I love cooking real food with natural ingredients & especially all things French. Sometimes I use recipes, sometimes I wing it, but that's what makes it fun. Cooking is an adventure.
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